Ingredients: 300 grams of sweet potato, appropriate amount of rock sugar, one piece of ginger and 2 liters of clear water.
Practice: Peel the sweet potato and cut into pieces. Brush ginger with a brush. It is best not to remove the ginger skin. Flattened, put it in a soup pot, add water and cook for a few minutes, then pour in sweet potato pieces, cook for 8- 10 minutes, and finally add rock sugar to adjust the sweetness.
Ingredients: 50 grams of coix seed, 250 grams of fresh lotus seeds, appropriate amount of rock sugar and appropriate amount of water.
Practice: Wash and soak Coix seed in advance, put it in a soup pot and cook it on low heat 10 minute. The lotus seeds are broken with a cooking machine, beaten into lotus paste, put into a soup pot, cooked with coix seed for 5-6 minutes, and finally seasoned with rock sugar.
Ingredients: 2 kg of wax gourd, 300 g of brown sugar, and appropriate amount of water.
Practice: Wash the wax gourd with skin, cut into small pieces, add brown sugar and mix well, marinate for 2 hours, and separate the water from the wax gourd. Prepare a small milk pot, pour all the pickled wax gourd brown sugar water and wax gourd into the milk pot, cook on low heat until the wax gourd gradually becomes smaller and dry, and then turn off the heat. The dregs are stored in a glass jar and can be brewed with appropriate drinking water when drinking.
Ingredients: quail eggs 15, appropriate amount of fresh/dried plumeria, appropriate amount of rock sugar and 2 liters of clear water.
Practice: Plumeria can be picked fresh or sold in pharmacies and cleaned. Cooked quail eggs in advance, peeled off, put in a soup pot and cook with rock sugar for 2-3 minutes. After the rock sugar is boiled and melted, add the plumeria and turn off the heat.
Plumeria has a faint fragrance of flowers, and also has the function of clearing away heat and reducing fire.
Ingredients: red beans 1 00g, coconut milk1can, appropriate amount of rock sugar, 50g sago, and 2 liters of clear water.
Practice: soak the red beans for more than 6 hours in advance, put them in a pressure cooker/soup pot, add water and boil until the red beans bloom. Put sago in hot water, bring to a boil, turn off the fire, cover and stew for 8 minutes. Stew the sago until there is a little white core in the middle, then take it out and soak it in cold water to make the sago more elastic. When the red beans are cooked, add appropriate amount of rock sugar and cooked sago and cook for 1-2 minutes. Finally, pour in coconut milk and mix well. Turn off the heat.
Ingredients: 30 grams of gelatin, one papaya, 250 ml of fresh milk, appropriate amount of rock sugar and appropriate amount of water.
Practice: Flower glue, that is, fish belly, is rich in collagen. To boil the glue, you need to clean it first, put two slices of ginger in a steamer, steam for 5-8 minutes, steam until it is soft, and then soak it in cold water. The foam is 2-3 times larger than before. Peel papaya, cut into pieces, put it in a stew pot, add a little rock sugar and soaked chewing gum, and a little water, and stew 1 hour. After stewing, pour in fresh milk while it is hot and mix well.
Ingredients: 200 grams of taro, 20 grams of peach gum, 200 grams of milk, appropriate amount of rock sugar and water.
Practice: Peel taro and cut it into small pieces. Peach gum needs to be soaked one night in advance. Put peach gum and taro into a casserole, add appropriate amount of water, bring to a boil, turn to low heat and cook for 20 minutes, add appropriate amount of rock sugar, and turn off the heat after boiling. Finally, pour in fresh milk and mix well.
Ingredients: 200g of cogongrass rhizome, 2 segments of sugarcane, carrot 1 root, 5-6 horseshoes, 2 candied dates and 2 liters of clear water.
Practice: Peel carrots and cut into pieces. Wash the sugarcane with a sponge and cut it into sections. Wash the grass roots, cut them into small pieces with scissors, put all the ingredients into the soup pot, boil over high heat and simmer for 40 minutes.
Ingredients: 2 fresh lilies, 200g mung beans, proper amount of rock sugar, and 2 liters of clear water.
Practice: soak mung beans in advance for 1-2 hours, put them in a casserole, add water and rock sugar, and cook until the mung beans bloom and ripen. Peel off the outer layer of fresh lily, break off a petal, wash away the sediment, put it in the cooked mung bean paste, boil it and turn off the heat.
Materials: tremella fuciformis 1, Sydney 1, appropriate amount of rock sugar and water.
Practice: dry tremella soft, remove the hard core in the middle and chop it up. Peel, core and cut Sydney into small pieces. First, put the tremella into a casserole and simmer on low fire until the tremella becomes sticky, then add the Sydney pieces and rock sugar and simmer on low fire for 10 minute.